Cinnamon Swirl Raisin Bread Pudding
A warm, comforting bread pudding infused with cinnamon and raisins, topped with whipped cream, perfect for cozy gatherings and dessert lovers seeking rich, spicy flavors.
Ingredients
Instructions
- Tear the cinnamon raisin bread into 2-inch pieces. Drop into a large mixing bowl and pour milk over.
- Gently toss until the bread is coated. Let soak for about 15 minutes.
- In a small bowl, beat eggs with sugar until the mixture is light yellow, smooth, and thick. Add vanilla extract.
- Pour the egg mixture over the milk-soaked bread and gently but thoroughly mix until the bread is evenly coated.
- Transfer the mixture into a buttered 9 x 13 x 2-inch baking dish (uncovered).
- Place the baking dish in a larger pan and add 1 to 2 inches of water to the larger pan to create a water bath.
- Bake in a preheated 350°F oven until set, about 1 hour. A knife inserted into the center should come out clean.
- Serve topped with whipped cream.
Tips & Substitutions
For a richer flavor, consider adding a pinch of nutmeg or cinnamon to the egg mixture. If you're short on time, you can use pre-sliced cinnamon raisin bread. Also, stale bread works best for pudding; it absorbs the milk mixture better. If you want to add a twist, try incorporating some chopped nuts or dried fruit, similar to Pecan Date Cookies.
Serving Suggestions
Serve the bread pudding warm, topped with a generous dollop of whipped cream for added indulgence. It pairs beautifully with a cup of coffee or tea for a comforting breakfast or dessert. For a special touch, drizzle with caramel sauce or serve alongside Mock Margaritas for a delightful contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and warm it in a 350°F oven for about 15-20 minutes until heated through. You can also microwave individual portions for a quick snack.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Swirl Raisin Bread Pudding contains roughly 621 calories, with 5g protein, 71g carbohydrates, and 5g fat. It is a good source of calcium (12% of the Daily Value), potassium (12% of the Daily Value), and protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this bread pudding ahead of time?
Yes, you can prepare the bread pudding the night before and refrigerate it before baking. Just ensure to cover it well to prevent drying out. The flavors will meld beautifully overnight, making it even tastier when baked fresh in the morning.
What can I substitute for milk in this recipe?
You can use almond milk, soy milk, or any other non-dairy milk as a substitute for regular milk. For a richer flavor, consider using half-and-half or a combination of milk and cream. Just be sure to adjust the sweetness if using flavored milk alternatives.
How do I know when the bread pudding is done?
The bread pudding is done when it is set in the center and a knife inserted comes out clean. It should be firm to the touch and slightly puffed up. Keep an eye on it towards the end of the baking time to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).